Nourishing Potato Stew

Ingredients

• 1 tablespoon olive oil
• 1 large yellow/ brown onion, diced
• 3 celery stalks, diced
• 2 medium carrots, diced
• 5 cloves garlic, minced
• 3 tablespoons (45g) plain all-purpose flour
• 650 g baby potatoes, halved or quartered
• 1 cup uncooked brown lentils, washed + rinsed
• 400 g (14oz) can diced tomatoes
• 4 cups vegetable broth
• 1 tablespoon finely chopped rosemary
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 handfuls baby spinach

Instructions

1. 1

   Heat a large pot with oil over medium heat. Sauté the onion, celery, carrots, and garlic for 3–5 minutes until softened.

2. 2

   Stir in the flour and cook for 1–2 minutes to form a roux.

3. 3

   Add the potatoes, lentils, tomatoes, broth, rosemary, red wine vinegar, salt, and pepper. Stir to combine.

4. 4

   Bring to a boil, then reduce the heat and let it simmer for 25 minutes until the potatoes and lentils are tender.

5. 5

   Remove from heat and fold in the spinach until wilted.

6. 6

   Season to taste and serve warm.